Blueberry Sour Cream Muffins with Queso Fresco

Ingredients

Directions

1. 1

   Preheat oven to 375˚ F. Line muffin pan with liners. Add sugar and zest to a large bowl. Rub zest and sugar between your fingers until fragrant. Add flour and baking powder to bowl and whisk to combine.

2. 2

   Add blueberries and Queso Fresco to dry ingredients and gently stir until coated in flour.

3. 3

   Add eggs, sour cream and vanilla to a medium bowl. Whisk to combine.

4. 4

   Add sour cream mixture to dry ingredients and gently stir. Add butter and stir until all ingredients are moistened. Do not overmix.

5. 5

   Fill each muffin cup ¾ of the way with batter. Tap muffin tin on table a few times to settle the batter. Sprinkle demerara sugar on top of each muffin.

6. 6

   Bake muffins for 28-30 minutes, rotating pan halfway through, or until golden brown and a tester comes out clean when inserted in the center.

7. 7

   Allow muffins to cool in pan for 5 minutes then serve warm. Muffins can be cooled completely and stored in an airtight container for up to 3 days.